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Effective food safety practices are essential to prevent bacterial contamination and spoilage. By implementing several proven methods, food handlers can significantly reduce health risks and maintain food quality.
Cooking is one of the most reliable methods for ensuring food safety. By heating food to a core temperature of at least 75°C, most harmful bacteria are destroyed, making the food safe for consumption.
Pasteurisation involves heating food to a temperature that eliminates pathogens and some spoilage bacteria while maintaining the food's quality. This process is commonly used for dairy products and beverages.
Sterilisation is a more intensive method that destroys all bacteria, spores, and toxins, ensuring food is entirely safe. This method includes Ultra-High Temperature (UHT) Treatment, which allows food to be stored for extended periods without refrigeration.
Canning involves sealing food in containers and heating it to create a commercially sterile product, preventing bacterial growth. This method is effective for preserving a wide range of foods for long-term storage.
Other methods include chlorination of water, food irradiation, and Ultraviolet (UV) light. Chlorination and irradiation reduce microbial load significantly, while UV light can disinfect surfaces and food by destroying microbial DNA.
Bacteria can survive in extreme conditions by entering a resistant resting phase. In this state, bacteria can:
In this phase, bacteria do not multiply and remain unaffected by freezing or refrigeration. To survive unfavourable conditions, bacteria form spores. When conditions improve, these spores can germinate, producing new cells that multiply and release toxins, either in the food or the intestine. Rapid cooling of cooked food helps prevent spore germination.
Bacterial toxins are harmful substances produced by bacteria. Some toxins form when bacteria grow in food, while others are released when bacteria die or form spores. Many bacterial toxins are heat-resistant and remain
